Gingersnap & Eggnog Cream Parfait
Ingredients
- 1 ¼ cup heavy whipping cream
- ½ cup eggnog
- 3 tablespoons sugar
- ½ teaspoon vanilla extract
- 1 tablespoon dark rum
- Pinch kosher salt
- 5 ounces gingersnap cookies, crumbled, plus more for serving (I use Trader Joe’s Triple Gingersnap Cookies)
- Rosemary, for garnish, optional
- Cranberries, for garnish, optional
Instructions
- Using a stand mixer fitted with the whisk attachment, whip the cream, eggnog, sugar, vanilla, rum and salt to soft peaks.
- Spoon a heaping tablespoon of the cookie crumbles into a 6-ounce cocktail glass or ramekin.
- Add a couple heaping tablespoons of the eggnog cream.
- Add a second layer of cookie crumbles and cream.
- Carefully cover with plastic wrap and refrigerate for at least 2 hours, up to overnight.
- Garnish with a gingersnap cookie, a sprig of rosemary and some cranberries.